CN103222633A - Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof - Google Patents

Abstract

The invention discloses pumpkin, spirulina and vinegar fragrance beef jerky and a preparation method of the pumpkin, spirulina and vinegar fragrance beef jerky. The pumpkin, spirulina and vinegar fragrance beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 0.3-0.5 part of grape leaves, 0.2-0.3 part of fructus amomi, 0.3-0.4 part of herba schizonepetae, 0.1-0.3 part of saffron crocuses, 0.2-0.3 part of pepper, 0.1-0.2 part of sweet wormwood herbs, 0.2-0.3 part of clove, 5-8 parts of pumpkins, 4-5 parts of abrus herbs, 3-4 parts of paniculate microcosm leaves, 2-3 parts of sunflower discs, 2-3 parts of pomegranate rind, 5-10 parts of spirulina powder, 4-6 parts of apple vinegar, 1-1.5 parts of salt, 1.5-2 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 1-2 parts of yellow rice wine. The pumpkin, spirulina and vinegar fragrance beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, sweet pumpkin fragrance and apple vinegar fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.

Description

Fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof

Technical field

The present invention relates to fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, belong to food processing technology field.

Background technology

Beef flavour is sweet, property is put down, gone into spleen, is good for the stomach.Contain abundant methyl amimoacetic acid, vitamin B6. cobalamin. nutritions such as alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, has the function that strengthens immunity and enhance metabolism, particularly to the antisecosis and the obvious curative effects of having built up health.Dried beef is that dried beef contains the several mineral materials and the amino acid of needed by human body, has both kept the anti-local flavor of chewing of beef, stored for a long time again never degenerating with the salted jerky of fresh beef.The nutritional labeling of per 100 gram dried beef: 307 kilocalories of energy; Protein 55.6 grams; Fat 8 grams; Carbohydrate 15 grams; 120 milligrams in cholesterol; 0.06 milligram of thiamine; 0.26 milligram in riboflavin; 15.2 milligrams in nicotinic acid; 43 milligrams of calcium; 464 milligrams in phosphorus; 510 milligrams in potassium; 412.4 milligrams in sodium; 107 milligrams in magnesium; 15.6 milligrams of iron; 7.26 milligrams on zinc; Selenium 9.8 micrograms; 0.29 milligram of copper; 0.19 milligram in manganese.

Along with the raising of people's living standard and health perception, pay attention to the nourishing healthy and the flavor taste of beef and goods thereof more, need on the market better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.Yet traditional product mostly is to adopt single beef raw material, and there are problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity in the rarely seen food that beef and other products Compound Machining are formed, can not satisfy consumer's various demands.

Summary of the invention

The object of the present invention is to provide fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, products such as beef and pumpkin, spirulina powder, apple vinegar are effectively combined, improved the trophism of dried beef, enriched the local flavor of dried beef.

The technical solution used in the present invention is as follows:

The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower into 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.

Preferably, the fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.

The preparation method of the fragrant dried beef of a kind of pumpkin spirulina vinegar may further comprise the steps:

(1) raw material is selected and finishing

The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1-1.2 kilogram size;

(2) soak

With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;

(3) decoct

Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;

(4) halogen boils

The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;

(5) pumpkin boiling

Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to pumpkin and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;

(7) packing compact forming

It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;

(9) packing

Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.

Beneficial effect of the present invention:

The present invention effectively combines beef and pumpkin, spirulina powder, apple vinegar etc., be processed into the fragrant dried beef of pumpkin spirulina vinegar, can make various composition complementations, goods nutrition is more comprehensive, also can enrich simultaneously the taste of dried beef, improve the palatability of dried beef.The present invention has adopted halogen to boil technology to have overcome traditional stir-frying-technology, the existing tasty deficiency of pickling process, coarse mouthfeel, dry shortcoming such as frangible.The dried beef that the present invention produces has nutritious, the color and luster glow, delicious flavour, unique flavor, high resilience and chewiness have fragrant and sweet flavor of pumpkin and apple vinegar vinegar fragrance, characteristics such as product novelty, be a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, can satisfy the demand of different crowd.

The specific embodiment

The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion of its each raw material (kilogram) proportioning is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.

The preparation method of the fragrant dried beef of a kind of pumpkin spirulina vinegar may further comprise the steps:

(1) raw material is selected and finishing

The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1 kilogram of size;

(2) soak

With clear water beef was soaked 24 hours, reduce smell of mutton to remove watery blood;

(3) decoct

Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2.5 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 60 minutes, was cut into the thin slice of 3 millimeters thick after meat is dried;

(4) halogen boils

The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 15 minutes earlier, simmered in water again 25 minutes, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;

(5) pumpkin boiling

Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover boiling 15 minutes under 120 ℃ of temperature, cook thoroughly to pumpkin and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;

(7) packing compact forming

It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, and under 2450Hz, 800W condition, the blockage of long 3cm, wide 3cm is cut in microwave drying 4 minutes then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 3 hours of baking box of 90 ℃ of temperature, every 25 minutes cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;

(9) packing

Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.

Dried beef physics and chemistry and health testing result that present embodiment is produced are as follows:

Color and luster: color and luster glow;

Grow smell: delicious flavour has fragrant and sweet flavor of pumpkin and apple vinegar vinegar fragrance in the beef flavor;

Mouthfeel: high resilience and chewiness;

Nutritional labeling: moisture 6.8%, fat 5.2%, protein 46.7%, total reducing sugar 33.1%;

Health: 1420/gram of total plate count, coliform 15/100 grams, pathogenic bacteria do not detect.

Claims (3)

1. the fragrant dried beef of a pumpkin spirulina vinegar, it is characterized in that the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower into 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.

2. the fragrant dried beef of pumpkin spirulina vinegar according to claim 1, it is characterized in that the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower into 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.

3. the preparation method of the fragrant dried beef of pumpkin spirulina vinegar as claimed in claim 1 is characterized in that may further comprise the steps:

(1) raw material is selected and finishing

The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into the piece of 1-1.2 kilogram size;

(2) soak

With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;

(3) decoct

Take by weighing in Canton love-pea vine, buzhaye, floral disc of sunflower into, the granatum input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;

(4) halogen boils

The soup that step (3) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the grape leaf that binds up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;

(5) pumpkin boiling

Pumpkin is cleaned, peeling, remove seed after, be cut into bulk, then pumpkin is tiled on the steamer food steamer soon equably, cover pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to pumpkin and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the pumpkin that apple vinegar, spirulina powder and step (5) are boiled again, cut and mix rotten shape;

(7) packing compact forming

It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 5-7%;

(9) packing

Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.